Eggless Fruit Cake
It’s the weekend, can’t believe how quickly this week has gone by. I am looking forward to spending time with my family and eating loads of Eggless Fruit Cake this weekend.
I hope you are going to have an awesome one too.
Eggless Fruit Cake
For me this Egg-Free Fruit Cake has just the right amount of fruit. I love the texture, the taste and the addition of coconut. And you know what else….you can actually taste the butter!
There are not many egg-free cakes that tastes this delicious. I am not the best baker but I do know a good cake….because I love cake. I could eat it everyday.
Loads of egg-free cakes call for yogurt or vinegar. This one has lemon juice as a replacement for eggs and it works really well.
You will also need self-raising flour and baking powder. Yes, you heard right.
Please don’t ask me why, all I know it makes this cake turn out great and that’s all that matters. It also gives the cake that rise that most eggless cakes don’t have.
My mum-in-law also uses her food processor for all her baking and it works wonders.
You will need to grease your baking pan really well. I use some softened butter or oil.
I spread it into the tin quite liberally. This cake is a little delicate so it may stick to the pan if not greased well.
For extra caution I also place a piece of baking paper at the base of the pan.
Bare in mind that you will have to wait until the cake has cooled down, considerably, before removing from the pan.
Another of my favourite egg-free recipe is Banana Coconut Muffins
More Recipes to try:
Eggless Fruit Cake
Ingredients
- 250 gram/1 cup butter room temperature
- 3/4 cup granulated sugar
- 1&1/2 tspn vanilla essence
- 4 tbsp lemon juice
- 3 cups self-raising flour sifted
- 3 tspn baking powder
- 2 cups milk
- 2 cups fruit mix raisins and citrus peel
- 1/2 cup desiccated coconut
Instructions
- Preheat oven to 160 degrees Celsius. Add the butter and sugar to a food processor and process until light and creamy
- Add the vanilla essence and lemon juice and give it a pulse
- Add the sifted self-raising flour and baking powder and pulse again
- Add the milk and process until it's well combined
- Add the fruit mix and the coconut and combine well
- Grease a 22cm baking pan very well with some softened butter. Line the base with parchment paper and pour the mixture in. Level the batter with the back of a spoon
- Bake at 160 degrees Celcius for an hour and 10 minutes or until a toothpick is inserted and comes out clean. If the cake browns too quickly you can cover it with a lid or a piece of foil until it's cooked
It looks delicious I will try it
Thank you Andani. Hope you get to try it:-)
Hi
I tried the cake and it was breaking when cutting.
Hi Rivana. The cake is quite delicate and you will have to wait for it to be completely cool before attempting to cut it. I’ve never had a problem with it breaking so I am not sure why yours broke
This recipe was so simple and yummy. My family loved it. Will definitely make it again.
Thank you. It is a delicious cake:-)
Sounds lovely. Could I a) part freeze then cut? And b) once cut open freeze please. Thanks
Hi Sharon! Yes you can freeze and thaw before eating again:-)